Why cake cracks

Pale golden brown in colour. Fruit cake — fine skewer inserted into the centre should come out clean and the cake should look the expected colour, light brown for a light fruit cake, darker brown for a traditional rich fruit cake. Granulated sugar used instead of caster sugar. Mixture not mixed sufficiently, sugar therefore not dissolved. They contain a lot of moisture and syrup. Need to quarter, wash and dry thoroughly before adding to the cake mixture. Addition of ground almonds to the cake mixture helps suspend the cherries as well.

No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking whisked sponge.

Too cool an oven. Not cold before storing in tin. Stored in same tin as cake — the biscuits absorb the mixture from the cake. Stored in a moist enviroment. If biscuits contain glace cherries, apricots etc, the moisture from these seeps into the biscuit. Too much liquid — much better to have icing too thick, then it can be let down with more liquid very carefully and slowly.

Baking Tips Always read the recipe carefully, weigh ingredients using accurate measures and scales and follow the order of the recipe making sure nothing is missed out - ticking off ingredients and instructions as you complete them.

Here are some questions and answers which I hope will help. Q: Why do cakes sink? A: Oven door opened too soon or under baking. If your cake layers are completely falling apart but still taste good, crumble them into pieces and make a trifle by layering the cake pieces in a deep bowl with whipped cream and fresh fruit.

Your secret is safe with us. How to prevent a crack: If the top of your cake is cracked, your oven is probably too hot. This can cause the outside of the cake to cook faster than the inside, creating cracks. If you suspect this could be an issue, check the accuracy of your oven with a good oven thermometer. Also try to resist opening and closing the oven door while the cake is baking.

Even though you're just taking a quick peek, this can cause the temperature to fluctuate, which can lead to uneven results. Cheesecakes How to fix a crack: Spread on a thin layer of sour cream to hide cracks. Or top the cheesecake with fruit preserves or fresh sliced fruit. A pile of fluffy whipped cream always works too. How to prevent a crack: A too-hot oven is probably the culprit. But overbeating the batter can also cause a cheesecake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools.

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